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Stewed Gooseberries with White Wine Zabaglione and Vanilla Ice Cream

Stewed Gooseberries with White Wine Zabaglione and Vanilla Ice Cream
367
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
For the stewed gooseberries
500 grams green Gooseberry
50 grams Sugar
1 packet Vanilla sugar
125 milliliters Apple juice
For the white wine zabaglione
2 medium Eggs
50 grams Sugar
100 milliliters White wine
To serve
2 Kiwis
4 scoops Vanilla ice cream
Mint leaf (for garnish)
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Preparation steps

1

For the gooseberries: Rinse the gooseberries, trim and place in a pot. Add the sugar, vanilla sugar and apple juice and cook for about 10-15 minutes, until soft. Let cool in the pot.

2

For the zabaglione: Whip the eggs, sugar and white wine over a hot water bath until light and creamy.

3

To serve: Peel the kiwis, cut in half lengthwise and then cut into slices. Drain the gooseberries and arrange on serving plates with the kiwis. Spoon the zabaglione over top and serve garnished with vanilla ice cream and fresh mint leaves.